The lead up to Gerard’s Mustart Tart

October 8, 2010 § Leave a comment

I jumped ahead a bit last weekend.  With my daughter sick and sound asleep for more hours than I would have thought possible I tried making the Orange Almond Tart but using Pears.  We have a pear tree in the yard which drops more fruit than we can use so any excuse to cook it up is easily taken.

Pastry is not something that intimidates me.  I had the good fortune to attend a cooking class in Provence with Lydie Marshall (good for having the opportunity to meet Lydie and also to have met the man of my dreams) and her simple straight forward pastry has become my go to – it works everytime without fail. Pate Brisee Short Crust Dough

So it was with reluctance that I tried Dorie’s Sweet tart crust recipe to accompany the Pear tart.  Overall the tart was edible but not what I would call a success.  The dough really didn’t come together for me and when I tried to roll it out it was impossible.  I ended up pressing the crust into the pan which resulted in it being too dense and overworked.   I also made obvious mistakes – I didn’t have a 9.5 in tart pan and used a baking dish instead. I also left no room between the pears so the almond custard couldn’t fully bubble to the surface leaving uncooked pockets.  In the end – everything tasted good but I would not have been proud to serve it.

So on to the Mustard tart.  I’ve mentioned Lydie’s tart dough, but what I didn’t mention that when I learned how to make the dough it was for a Tomato, Gruyere and Nyons Olive tart that I still remember eating even though it was 10 years ago.  I have made that same tart many times since and always with a great deal of success.  I also discovered another ‘go to’ tart last summer.  The Barefoot Contessa’s  Tomato and Goat Cheese Tart.  This one is made with store bought puff pastry but it is delicious and so easy that erases any fear of making a tart.

With that said, this Gerard’s Mustard tart has a lot to live up to.  I can’t wait to see how it turns out.


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